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#59 Dry Stout

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 8 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.1 liter(s) / kg
    Liquor-to-grist ratio
  • 21.1 liter(s)
    Mash size
  • 27.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
72 C 10 min
76 C 1 min

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Fermentables

13.3 BLG
33.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 5 kg 73.5% 85 % 7
Grain Jęczmień palony 0.5 kg 7.4% 55 % 985
Grain Strzegom Czekoladowy jasny 0.5 kg 7.4% 68 % 400
Grain Płatki owsiane 0.6 kg 8.8% 85 % 3
Grain Caraaroma 0.2 kg 2.9% 78 % 400
Sum 6.8 kg

Hops

36 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 40 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 13.2 g Danstar

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